Oregano and Cranberry Sausage Burger
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Oregano and Cranberry Sausage Burger

Oregano and Cranberry Sausage Burger

with Wedges and Rocket Salad

This Oregano and Cranberry Sausage Burger is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Family Friendly
Allergens:
Milk
•Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Onion

30

Dried Cranberries

30

Mature Cheddar Cheese

(Contains Milk)

12

Balsamic Vinegar

(Contains Sulphites)

225

British Pork and Oregano Sausage Meat

(Contains Sulphites)

2

Burger Buns

40

Wild Rocket

1

Apple Chutney

sideBannerName

Nutritional information

Energy (kcal)787 kcal
Energy (kJ)3293 kJ
Fat28.5 g
of which saturates12 g
Carbohydrate98.4 g
of which sugars26.2 g
Protein30.8 g
Salt2.67 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Grater
•Grill Pan
•Lid

Instructions

Cook the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Get Prepped
2

While the wedges cook, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and stir-fry until soft and golden, 6-8 mins.
Meanwhile, finely chop the cranberries. Grate the cheese.
Put the balsamic vinegar into a medium bowl, add a drizzle of olive oil and season with salt and pepper. Set aside.

Shape your Burgers
3

Put the sausage meat and chopped cranberries into a large bowl, then add half the cooked onion. Pop the remaining onion into a small bowl and set aside with the pan for later.
Season the sausage meat with salt and pepper, then mix together with your hands. Roll the mixture into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.

Time to Fry
4

Pop your (now empty) frying pan back on medium high heat with a drizzle of oil.
Once the oil is hot, add the burgers and fry until browned and cooked through, 5-6 mins on each side.
Carefully turn them every 2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Finishing Touches
5

When the burgers are cooked, remove the pan from the heat.
Top each burger with the remaining onion, then the grated cheese. Cover with a lid (or foil), then set aside, off the heat, for 3-4 mins for the cheese to melt.
Meanwhile, halve the burger buns and pop them onto a baking tray. When the wedges are almost cooked, pop the buns on the middle shelf of your oven to warm through, 2-3 mins.

Assemble and Serve
6

When everything is ready, add the rocket to the bowl of balsamic dressing and toss to coat.
Pop the buns on your plates and spread the apple chutney over the bases, then top with the sausage burgers and bun lids.
Serve with the wedges and rocket salad alongside. Enjoy!

Meal right image

Explore Similar Recipes

Meal left image